1 1/2 pounds of asparagus
1/2 cup chopped onion
2 cups low sodium vegetable broth
1 cup rice milk
1 1/2 Tablespoons Thai green curry paste
1 Tablespoon curry powder
Salt and Pepper
Wash asparagus and chop it into 1 inch pieces. Place into soup pot along with chopped onion. Add vegetable broth. Bring to a boil, then cover and let simmer until onions and asparagus stems are tender. Once tender, place ingredients into a blender (or use a stick blender) and pureé. (Remember, when you place hot liquids into a blender and turn it on, the liquid can spill out the top of the blender. So make sure you cover with a thick towel.)
Once pureéd, return to soup pot and add rice milk, Thai green curry paste, curry powder and salt and pepper to taste.
Return to a simmer and then serve.
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